There is nothing more deliciousthan a good quality (preferablyhomemade) chicken stock, which makesa perfect base for pho. Once you havethat sorted it is just a matter of addingyour favourite ingredients — hereprawns, kale and fresh basil — for a hotbowl of goodness.
Ingredients
| 4 cups | Chicken stock (Main) |
| 1 whole | Star anise |
| 2 cm | Ginger knob, grated |
| 1 | Chopped red chilli |
| ¼ cup | Soy sauce (Main) |
| 1 Tbsp | Fish sauce |
| 1 stalk | Finely chopped lemongrass |
| 300 g | Large raw prawns (Main) |
| 1 | Bunch of Kale (Main) |
| 4 cups | Rice noodles, cooked (Main) |
| ½ cup | Chopped coriander |
| 1 bunch | Basil |
| 1 to serve | Lime, cut into wedges |
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Directions
1. Place the chicken stock, star anise, ginger, chilli, soy, fish sauce and lemongrass in a large pot, bringing to asimmer for 8minutes. Add the prawns, kale and cooked noodles and heat for five minutes. Remove the lemongrass and stir through the coriander.
2. Serve hot with basil leaves and lime wedges.
